Veal with Tuna Sauce
Veal with Tuna Sauce, or Vitello Tonnato, is a traditional Piedmontese dish made with cold sliced veal topped with a creamy tuna sauce.
It is a refined yet simple recipe, commonly served as a starter during summer and festive meals.
Ingredients ( Serves 4 )
For the veal
800 g veal round
1 carrot
1 celery stalk
1 onion
1 bay leaf
Salt, to taste
For the tuna sauce
200 g canned tuna in olive oil, drained
3 tbsp mayonnaise
2 anchovy fillets
1 tbsp capers, rinsed
1 tbsp lemon juice
Method
Place veal in a pot with vegetables, bay leaf and salt. Cover with water and simmer 1 hour.
Let the meat cool completely, then slice very thinly.
Blend tuna, mayonnaise, anchovies, capers and lemon juice until smooth.
Arrange veal slices on a plate and cover with tuna sauce.
Chill before serving.
Tips and Variations
Slice the veal very thinly for the best texture.
Chill the meat before slicing to make it easier to cut evenly.
The sauce should be smooth and creamy, not too thick.
Assemble the dish shortly before serving for the freshest flavour.
History of Veal with Tuna Sauce
Vitello Tonnato originates from Piedmont and dates back to at least the 18th century. It was traditionally served cold during summer and festive meals, often alongside other refined regional dishes such as Brasato al Barolo, showcasing Piedmont’s elegant approach to cooking and its unique ability to combine meat and fish flavours.
